OPTI’TOM : Industrial validation of a predictive model of the nutritional quality of tomato-based products during processes - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2015

OPTI’TOM : Industrial validation of a predictive model of the nutritional quality of tomato-based products during processes

Abstract

Food companies want to improve the quality of their products guaranteeing complex organoleptic properties and high nutritional value. The development of such foods and the reassessment of existing products and processes require controlling the interaction between structure and chemical reactivity of the food in relation with applied treatments. The study and at last the control of these reactions are an important challenge of progress for food industry. The aim of this project is to build and provide, for companies in the sector of tomato-based products, a tool to optimize existing processes and predict the final nutritional quality and avoid many uncertain and expensive preindustrial trials.
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Dates and versions

hal-02742061 , version 1 (03-06-2020)

Identifiers

  • HAL Id : hal-02742061 , version 1
  • PRODINRA : 368774

Cite

Mélodie Gil, Claire Dufour, Xuan Mi Meyer, Cédric Brandam, Magali Wagner, et al.. OPTI’TOM : Industrial validation of a predictive model of the nutritional quality of tomato-based products during processes. 11. World Processing Tomato Congress, Jun 2014, Sirmione, Italy. ⟨hal-02742061⟩
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